Caribbean Pineapple Salsa

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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1 (1 1/2 pound) peeled fresh pineapple, with core removed and cut into 1/2-inch dice
1 mango, peeled, pitted and cut into 1/2-inch dice
1 red bell pepper, seeds and membranes removed, cut into 1/4-inch dice
1 green bell pepper, seeds and membranes removed, cut into 1/4-inch dice
1 habanero chile, stemmed, seeded and diced
1 bunch scallions, white part and 2 inches of green tops, finely chopped
3 medium garlic cloves, finely chopped
1/4 cup chopped cilantro
1/2 cup fresh lime juice
1/2 oz. Myer’s rum
1/4 cup honey


Combine the pineapple, mango, pepper, habanero chile, scallions, garlic and cilantro in a medium nonreactive mixing bowl and stir to combine. Add the lime juice, Myers rum and honey and mix well to combine.

This salsa may be prepared 1 day ahead of time. Keep covered and refrigerated.

To serve, bring the salsa to room temperature about 30 minutes before serving. Excellent on grilled chicken or fish.

Yields 1-1/2 to 2 cups.